There are certain foods that taste just as good, when baked over fried! Eggplant parmesan is one of those foods! Unlike lasagna (with the no-boil pasta option, now available), eggplant parmesan is definitely more time consuming. Especially if you choose to fry the eggplant, first. But, in my opinion, baked eggplant parmesan is the way to go. It’s healthier, easier and quicker to make.
Baked Eggplant Parmesan
Have you been watching my food demos on Instagram, yet? If not, you may not know what you’re missing. I try to do a step-by-step tutorial in cooking, at least twice each week! Anyway, I made this yesterday. One eggplant, about ten inches long, was enough to feed Scott and myself at least three dinners worth. What I’m trying to say is that eggplant goes FAR when you’re making eggplant parmesan. I’d suggest one per 3-4 eaters. (That’d be having not much, if anything, left over.)
As always, I like to share variations in my recipes that can address any areas you need to watch. (Gluten, cholesterol, etc.) For this baked version of eggplant parmesan, you can use gluten free breadcrumbs. You can use egg beaters or even egg whites. I also highly recommend baking your eggplant, over frying! It will come out just as tasty and you’ll save time, effort, and CALORIES!
For this recipe, the quantities reflect 3-4 servings and a 9″x9″ baking pan. I also make three layers of eggplant, with two layers of the cheese mixture. So, if you want to make a larger quantity, you can either double the ingredients and use a 13″x9″. (You may have a little extra filling, but that all depends on how thick you want your cheese-filling layers.)
Last, but not least, feel free to use my delicious Homemade Marinara Sauce Recipe! If you have no time for that, your favorite store-bought jar will do. (Yes, I do that sometimes!)